Method of treating milk.



G. SINCLAIR.

METHOD OF TREATING MILK.

APPLICATION FILED Aue.|3, 1914.

Patented Mar. 14, 1916.

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METHODOF TREATING i V e Patented Mar. 14, 916. Application filed August18,1914. SerialFlt 1.355635%. I

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To all whom it may concern:

Be it lmown that I, GEORGE SINCLAIR, a citizen of the United States,Paul in the county of Ramsey and State of Minnesota, have invented'a newand useful Improvement in Methods of Treating Milk,

of which the followingis a specification;

This invention relates to a new process of treating liquids and isespecially adapted for use in connection with the pasteurization of milkand cream, the particular objectof the method employed being theapplication of heat for the destruction and elimination of theilndesirable germs, asthose of decomposition and disease present in milkfresh and the cultivation of the pure milk germs, or those giving themilk its agreeable aroma, and natural taste, and

to do this in such a way that the milk has not deadened taste commonlyat-' the cooked and tendant to some other-like processes.

' In former processes it. has been common to flash, or suddenlyelevatethe temperature,

in destruction of nearly all'germ life, beneficial as well asharmful,and gives an inferior product. The gradual raise of temperatureincreases theresistan'ce of the desirable germs by acclimatizat1on,- anda higher temperature may be endured. A sterile milk has nolactic acidbacteria, and ,the beneficent results of the action of thisorganism onthe digestive canal are naturally I lacking.'hence the 'milk is aninferior prod-. uct. such milkby implantation of cultures of flavoringbacteria, as B utter flavor, Flavorine etc., of pure lactic acidbacteria and'pure lactic acid bilitate the milk in which the germs havebeen destroyed. These germs, after an incubation in whlch they are notretarded by "harmful bacteria and impurities, and thus obliged to fightfor existence, develop amost f .shown) -adapte motor 3. and C excellentflavor in the milk, and remain suflito withstand the final or. .andremain as active .ciently resistant pasteurizing heat; agents in themilk when consumed,,

n is a well known fact that all snilkfi aflecte'd by" the sanitarycondition "of the dairy where drawn, and by its later care andtreatment, and it 1s process to remove the 'impurlti'es 1n the m1tending to taint ,the same; 'and to act delemmrmso'ra Assreuon areANAMOSA, Iowa.

Specification o flettcrs residing at St..

' tion of this pure germ life. Naturally the sooner treated after beingdrawn the better, j

' and then quickly cool the milk. This results This has led to therefertilization of 1 p tion and parts broken away, of

in an attempt t0'reha-.:

" I treated;

an object of this present teriously on the-beneficial and valuable partof its germ llfe, as soon aspossible, using due caution toward thecultivation and preservaas the harmful germs have not had a chance todevelop and compete with the beneficent germs. The presence of asuitable degree of heat and lactic acid greatly increase the ac.- tivityof the beneficent germs (such as B. acidi-Zacti) and it is .the opinionof some that these germs overcome the harmful germ life and eliminat'it.

7 With this end sists, broadly, in

lated according to the amount of contaminacmrronn =1; warns, on

in view, the invention con- 7 firstraising the temperature of themilk'toabout to degrees F., the application of such heat being regution in themilk, asvdetermi'ned by bacteriological test or otherwise and milkduring this heating operation to a. variable flow ofsterileywashed; airover, about and'up through the same; rapidly raising subjecting the 75 Ithe temperature to-approxnnately -degrees F., and then immediately andrapidly coo-ling; ly. incubating. at about'50 degrees F. in sterile air.a a

The inventionconsists' certain other novel steps which will behereinafter dcscribed and claimed.

In the accompanymg drawing "shown one, and the preferred, form .ofapparatus by means of which the process'may a ried into-effect; V

and in which-- 1 -..Figure 1 is a s the device;

' and Fig. 2 is a SQCtlOIllJ ken on line X-X of Fi 1. V

dc clevatiompartly in secso i rln the acaapaya drawing, A indicates atank into which water is fedthrough an inlet [1 and from which the'watermay be withdrawn through an outlet 2.

'3 indicates a blower having; a fan dito be driven by a suitableindicates vat in which is placed the body of to be aclosed jacketed notY Arranged above the tanker, as by spacing arms 4, is a horizontallydisposed hot-water.

jacket 'is locat'ed 'oristeam jacket 5,having; an inlet Gand-an' 1'05 78, one end of. a blower B bybe used if desired.

through the jacket 5. At: its opposite end, the heating chamberdeliversthrough apipe connection 10 into a perforated pipe 11 located within thetank A and extending entirely across the bottom of the same. Athermometer l2 and a pressure gage 13 may The vat C is in the form of ajacket having an inner wall 14 and an outer wall 15,, the space withincontaining a radiator D composed of two heads 16 and 17 communicatingwith one another through the medium of a plurality'of longitudinal pipesdesignated by the numeral 18 which are distributed around the lowerportion of the vat so as to effect an equal distribution of heat passedinto the radiator, through the inlet 19 and head 16, to the contents ofthe vat. A revolving radiator E is carried upon a' hollow shaft 20extending through-suitable hearings in opposite ends of the vat andcomprises two sets, as shown, of spaced cylindrical arms 21communicating with the interior of the shaft and extending at rightangles thereto, the arms of one set being connected with thecorresponding arms of the other set by means of the longitudinal piping22, as shown. The shaft 20 may be rotated by means of chains 23 meshingwith gear Wheels 24 carried by the shaft outside of the vat, said chainsbeing driven from an suitable source of power. The head 17 of theradiator D is connected with the shaft 20 0f the radiator E by means ofa pipe 25.

When it is desired to raise the temperature of the contents of the vatC, a heating medium is passed from a suitable heater, not shown, throughthe inlet 19 into the radiator D, thence through the connecting pipe 25to the revolving radiator E, and from which it is directed via the T26either back to the heater through the connection 41, having avalve 42,and which forms a complete circuit as will be understood, or through theconnection 27, having a valve 27, to a coil 28 placed in the upperportion of the vat above the radiator E and from which it passes througha pipe 29 leading to the heater, or otherwise; The valves 42 and 27serve as a means for regulating the amount of heating medium passingthrough the radiating coils and consequently the temperature of thecontents of the vat. In carrying out my. invention, I'place a body ofwater ranging in temperature from 47 to degrees Fahrenheit in the tank Aand fill the vat C with the milk or other liquid to be treated. Aftercarefully determining the amount of impurities in the liquid-thepresence of which affects the odor thereofheat is introduced into andthrough the several radiators and coil as,

above suggested so that there is an equal distribution of heatthroughout the contents treated. he temperature is thus inpuritiesduring its creased until 145 to 155 degrees Fahrenheit is reached;resulting in the elimination or destruction of the weaker and harmfulgerms, and the conversion of the beneficial organisms (for example,Bacillus with Zach) into their spores. The germs in development areeliminated. The foul and animal odors are discharged from the liquid,which is thus rendered quite sweet and pure. By extensive experiment, ithas been found that the best results are obtained by regulating theapplication of this heat according to the condition of the temperatureis raised slowly if the odor of the milk is excessive or bad, and ifgood, the temperature "is raised rapidly, care being taken not to raisethe temperature above 155 degrees F. until the odors emanating therefromhave become clean and agreeable. In order to effectually remove allgases generated by this step, air is continuously forced by means of themotor driven fan or blower B through the chamber 8 wherein itmay beheated, if desired, by means of the jacket,5 and from which it isdelivered into the tank A, washed'and cleansed of imof water in the tankformed in the cover member 37 with which the vat C is provided. Thetemperature of 145 to 155 degrees F. and the passage of the washed airover, about'and up through theuntil the odor of the milk milk arecontinued becomes cleanly and agreeable.

As the primary application of heat is advanced in degree, the evolutionof the gases is correspondingly increased and it will be appreciatedthat a greater force or flow of washed air through the pipes 32, 33 and34 will be required to properly cope with such gases to drive them offfrom the liquid through the exhaust pipe 36. In order that the flow ofair may be properly adjusted, the chamber 31 is provided with valves 38,39 and 40 cotiperating with the pipes 32, 33 and 34, respectively.

en it is desired to use the milk or cream within a comparatively shorttime, it is firstraised to 145 or 155 degrees F., as aforesaid, andafter the odor has become clean and agreeable, the temperature isimmediately increased to 170 to 185 degrees tended explanation.

. milk to cool and -F., and then cooled to cured by Letters a ripeningtemperature, or that best adapted for the development of the germsgiving the milk its agreeable flavor and aroma, and permitted to standin sterile air for a time.

. During the second or rapid heating of the liquid, a flow of sterileair may be directed to advantage thereover in order to remove anypossible foul odors remaining after the primary treatment or which mightgenerate during the flash. If, however, it is not necessary to hastenthe operation, the temperature of the liquid treated is first raised to145 or 155 degrees F., degrees F. and held at this temperature, forabout twenty-four hours surrounded by clean sterile air; after-which theliquid is rapidly reheated to a temperature of 17 0 to 185 deees -F.,and then at once cooled and held in sterile air for seventy-two hours,or longer, at a constant temperatui'e of 58 deees F. so as to cause afull development of the beneficent germ life.

From the foregoing description, taken in connection with theaccompanying drawing, it is believed that the process will be fullyunderstood without requiring an ex- It may be well, however, to laystress on the fact that the essence of my invention resides in thepartial sterilization of the milk by heating to a temperature sufiicientto kill harmful germs and convert the beneficial ones to spores, whileat the same time all disagreeable odors are disengaged; and allowingthis stand at anincubating temperature until the beneficial germs arewell developed again. These germs have been acclimated to an increasedtemperature, and are now rapidly flashed to kill all the harmfulbacteria which may have survived the first operation, the flashtemperature and time, however,not beingsufiicient to kill the beneficialgerms.

;Having thus fully described my invention, what is claimed and desiredtobe se- Patent isv 1. The preparation of a milk containing B. Zactz' by.a gradual heating to inure the germs and their spores to a hightemperature, meanwhile introducing air to scavenge away all foul gases,cooling and incubating the. Zacti remaining, momentarily flashing theshort period of j then. cooled to 58- said heating operations,

milk containing B. acula temperature to above that of the first heating,and rapidly coolingthe milk.

2. The process of pasteurizing milk consisting in gradually heating toapproximately 150 degrees F., passing sterile air' over, about, and upthrough the milk during said heating operation, cooling and incubatingsuch milk, near the death point of the B. acz'lli Zacti containedtherein. F

3. The pasteurization of milk by gradually heating to approximately 150degrees F., passing sterile air therethrough during said heatingoperation, cooling and incu bating at 58 degrees F., flashing toapproximately .180 degrees F. and immediately rapidly cooling said milk,and finally again incubating at 58 degrees F.

51. The preparation of amilk containing germs valuable to the digestivesystem by a gradual heating to approximately 150 deand incubating untilthe digestively valuable germs are well developed.

5. The process of pasteurizing milk consisting in gradually heating toapproximately 150 degrees F., passing sterile air over, about and upthrough the milk during said heating-operation, then flashing toapproximately 180 degrees F., and finally incubating at 58 degrees F. 6.The process'of pasteurizing milk consisting mately 150 degrees F., thenflashing to approximately 180 degrees F., passing sterile air over andabout the milk during and finallyincubating at 58 degrees F. i

In testimony whereof, l have signed my name to this specification in thepresence of two subscribing witnesses.

L. W. Honmns, HENRY P. ALDEN.

and finally flashing tov in gradually heating -to approx1-

